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Keto Energy Bars with Chocolate and Coconut

Created by
  Published on September 28th, 2021
  Reading time: 2 minutes
  Last modified April 13th, 2023
keto energy bars
ChefMichele MccauleyDifficultyIntermediateRating
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Looking for a mid-afternoon pick-me-up that isn't filled with sugar? Try these keto energy bars! They are packed full of healthy fats to help give you energy and fuel your day! Plus, this recipe uses nuts and protein powder to add a bit of protein!

Yields12 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Nutrition Facts

Serving Size 1 bar

Servings 12

5.2g
Net Carbs

Amount Per Serving
Calories 257
% Daily Value *
Total Fat 22.6g35%
Total Carbohydrate 8.8g3%
Dietary Fiber 3.6g15%
Protein 13.1g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 2 tbsp chia seeds
 3 tbsp almond flour
 2 tsp cinnamon
 1 tsp maca powder
 ½ cup protein powder or collagen powder(chocolate collagen protein powder used)

Directions

Directions
1

Preheat oven to 350 degrees F.

2

Line a sheet pan with parchment and spread nuts evenly over the pan.

3

Roast for 15-18 minutes, shaking the pan halfway thru to even.

4

Remove the nuts from the oven and allow them to cool completely.

5

Place cooled nuts in a food processor. Pulse 30 seconds to 1 minute, until nuts are finely
chopped.

6

Add the remaining ingredients, pulsing until completely combined, 10-15 times until mixture resembles a thick paste.
Note: If adding protein powder, pulse in 5-8 more times. If the
mixture is dry, add more coconut oil. If it is too wet, add more almond flour.

7

Line a 9x9 or square pan with parchment paper, hanging over the sides.

8

Spoon mixture into pan and spread evenly with a spatula.
Note: It’s easier to use your hands to get the mixture evenly in the pan.

9

Refrigerate for at least 30 minutes.

10

Cut your keto energy bars into squares and store them in the refrigerator for up to one month.

Store in the freezer, for up to 3 months. As tempting as they are, they can defrost rather quickly on a hot day, so keep refrigerated or frozen until ready to eat.

Ingredients

Ingredients

Ingredients
 2 tbsp chia seeds
 3 tbsp almond flour
 2 tsp cinnamon
 1 tsp maca powder
 ½ cup protein powder or collagen powder(chocolate collagen protein powder used)

Directions

Directions

Directions
1

Preheat oven to 350 degrees F.

2

Line a sheet pan with parchment and spread nuts evenly over the pan.

3

Roast for 15-18 minutes, shaking the pan halfway thru to even.

4

Remove the nuts from the oven and allow them to cool completely.

5

Place cooled nuts in a food processor. Pulse 30 seconds to 1 minute, until nuts are finely
chopped.

6

Add the remaining ingredients, pulsing until completely combined, 10-15 times until mixture resembles a thick paste.
Note: If adding protein powder, pulse in 5-8 more times. If the
mixture is dry, add more coconut oil. If it is too wet, add more almond flour.

7

Line a 9x9 or square pan with parchment paper, hanging over the sides.

8

Spoon mixture into pan and spread evenly with a spatula.
Note: It’s easier to use your hands to get the mixture evenly in the pan.

9

Refrigerate for at least 30 minutes.

10

Cut your keto energy bars into squares and store them in the refrigerator for up to one month.

Store in the freezer, for up to 3 months. As tempting as they are, they can defrost rather quickly on a hot day, so keep refrigerated or frozen until ready to eat.

Keto Energy Bars with Chocolate and Coconut
Michele McCauley is a creature of movement with a passion for fitness, running, cycling, swimming, dancing, surfing, Yoga, and Pilates. She leads a balanced healthy life incorporating fitness, nutrition, and healthy cooking for a vegan, vegetarian, keto, and Ayurvedic practices. After graduating with a Culinary Arts degree from Johnson and Wales University, Michele worked as a Sous Chef and Pastry Chef in restaurants, catering, cooking classes, and bakeshops.

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